Buckwheat Bread

1 small banana
100g grated carrot
150 ml water or milk
1 egg
100g buckwheat flour
100g rice flour
1 tsp / bicarbonate of soda
1/2 tsp / cream of tartar
salt to taste
25g fat or 2 tablespoons olive oil
25g sugar

Preheated oven 220C .Bake for 35 to 45 minutes
Beat the banana and carrot to a smooth pureé with the milk and egg. This is best done in a liquidiser.
Mix all the dry ingredients for the bread together with two tablespoons of oil .
Fold the flour mixture into the pureé. Do not overmix and do not leave to stand at this point or you will lose the light structure tothe bread dough.
Place the sticky batter, 1″ or 2cm deep, into a shallow 10″ square baking tray lined with non-stick baking parchment.

note:Always check that a loaf is cooked by using a skewer through the middle. The loaf is not cooked until the skewer comes out clean. A part cooked loaf can be turned over on the baking tray to ensure even cooking

tip

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